“This is a light and garlicky spaghetti sauce. This is delicious and easy to prepare! A variation on the original garlic spaghetti. I like to serve it with a glass of red wine. My husband's favorite! Serve with a heated sourdough baguette and dip in 6 tablespoons olive oil and 2 tablespoons balsamic vinegar if desired.”

Reviewer:

It's pretty good. It's super simple, and really it was kinda what I was going to do anyway. But I thought there was too much olive oil. Otherwise, it's good. I always eyeball the seasonings and alter while it's cooking. Still, all good.

Reviewer:

I don't care for the recipe as written, mostly because I don't care for oregano all that well. I have altered the recipe to meet my tastes a little better - left out the oregano, flavored with salt, pepper, added more minced garlic and diced up some roma tomatoes which I threw into the sauce.

Reviewer:

In these tough economic times, I find myself living on staple items like most people. Pasta is something I always have on hand, so I whipped this up for dinner tonight. I scaled the recipe down to four servings (some for dinner tonight, the rest for lunch leftovers tomorrow), left out the salt, and added a bit more garlic since I'm a huge fan of the stuff. Oh, and I used linguine since I didn't have regular spaghetti noodles on hand. This certainly filled me up, and tasted great. Thanks Amanda!

Reviewer:

This recipe was really good. I added a bit more tomato sauce into the mixture to make it moist, but there was no need to change anything else. From now on, I'll be using this as my main pasta dish. Thanks!